100% Whole Wheat Sandwich Bread

DIRECTIONS

1. Preheat proof box to 90°F (32°C).
2. In the bowl of a stand mixer, combine flour, water, honey, canola oil, nonfat dry milk, yeast and salt. With a dough hook attachment, mix on low speed for 2 minutes, until the dough comes together and the flour is evenly hydrated. Allow the dough to rest for 30 minutes in the bowl of the stand mixer; this will allow the flour to fully hydrate and the bran to soften, making the dough easier to knead.
3. After resting, mix the dough on medium speed for 5 minutes, until the dough is soft, smooth and elastic.
4. Transfer dough to a foodservice container lightly greased with nonstick cooking spray. Cover with plastic wrap and transfer to a 90°F (32°C) proof box. Allow the dough to rise for 1-½ hours, until double in bulk.
5. Lightly spray each loaf pan with nonstick cooking spray.
6. Turn the dough out onto a work surface and gently deflate the dough. Portion the dough into 1 lb 13 oz pieces. Shape the dough pieces into 8” logs, by folding and pressing the dough firmly over itself. Transfer to prepared loaf pans.
7. Cover loaf pans lightly with plastic wrap and return shaped dough to 90°F (32°C) proof box. Allow the dough to rise for 1-½ hours, until the center of loaf rises about 1” above the rim of the pan.
8. Preheat oven to 350°F (177°C).
9. Remove from proof box and uncover bread. In an oven, on convection mode, bake at 350°F (177°C) for 35 to 40 minutes, until loaves are a deep golden brown. Bread is fully baked when the internal temperature registers 190°F (88°C).
10.  Remove bread from the oven and turn loaves out onto a cooling rack. All the bread to cool completely before slicing.
11. To serve, slice each loaf into 16 to 18 slices, about ½ inch thick.